Marinated Grilled Leeks

Name: Marinated Grilled Leeks
Ingredients: 1 fresh Serrano chili, seeded and chopped (wear rubber gloves); 2 tablespoons white-wine vinegar; 1 tablespoon Dijon-style mustard; 2 teaspoons sugar; 1 teaspoon salt; 1/4 teaspoon hot sauce; 1/3 cup olive oil; 1 tablespoon caraway seeds, toasted lightly; 2 teaspoons freshly grated lime zest; 3 leeks, trimmed to about 6 inches, split lengthwise, the roots trimmed, the tough outer leaves discarded, and the leeks washed well

10 ingredients

6 steps

Ingredients

1 fresh Serrano chili, seeded and chopped (wear rubber gloves)
2 tablespoons white-wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon hot sauce
1/3 cup olive oil
1 tablespoon caraway seeds, toasted lightly
2 teaspoons freshly grated lime zest
3 leeks, trimmed to about 6 inches, split lengthwise, the roots trimmed, the tough outer leaves discarded, and the leeks washed well

Directions

1

In a blender blend together the jalapeno, the vinegar, the mustard, the sugar, the salt, and the hot sauce with the motor running add the oil in a stream, and blend the dressing until it is smooth.
2

Transfer the dressing to a large shallow dish and stir in the caraway seeds and the zest.
3

In a kettle of salted boiling water simmer the leeks for 7 to 10 minutes, or until they are just tender, and with tongs transfer them to paper towels to drain.
4

Brush the cut sides of the leeks lightly with some of the dressing and grill the leeks, cut sides down, on a rack set about 6 inches over glowing coals for 1 to 2 minutes, or until they are golden brown.
5

Transfer the leeks to the dish of dressing, turning them to coat them well, and let them marinate, covered and chilled, overnight.
6

Serve the leeks at room temperature.